Análises físico-químicas e sensoriais de smoothies do leite de diferentes espécies fermentado por kefir, saborizados com banana e maçã

Autor: Pattaro, Leonardo, Silva, João Antônio Gonçalves e, Farias, Luana Caroline Bonfim, Medeiros, Jéssica Silva, Teixeira, Pamella Cristina, Cunha, João Vitor Teixeira da, More, Juan Carlos Roberto Saavedra, Almeida, Thamara Venâncio de, Nicolau, Edmar Soares, Silva, Marco Antônio Pereira da

Publikováno v: Research, Society and Development, Vol 9, Iss 5, Pp e112953145-e112953145 (2020)
Research, Society and Development; Vol. 9 No. 5; e112953145
Research, Society and Development; Vol. 9 Núm. 5; e112953145
Research, Society and Development; v. 9 n. 5; e112953145
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The concern for healthy and nutritious food products is gaining more and more notoriety in the current scenario, and consequently becoming an object of study in the area of dairy manufacturers, highlighting the relevance of a diet supported by these

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e25ecae7b12dbc405753b95931c33aaf
http://rsd.unifei.edu.br/index.php/rsd/article/view/3145